Fried Spinach Canederli
Canederli agli spinaci
Spinach canederli is a specialty from Alto Adige showing the great German and Austrian influence in that region. Canederli is related to the knödel dumplings, and served in soups and as a potato substitute.
These spinach canederli, however, are made for starters with a sauce of nut flavoured, browned butter. They should normally be boiled in salted water like gnocchi, but I preferred to fry them, thereby empathizing their similarity to the south Italian polpette di uove.